Guillaume Viala, who had planned on a career in science, swapped his test tubes and beakers for a chopping board and a knife. This Aveyron lad switched to catering, spending three years working for Michel Bras. Since then, he and his sommelière wife have thrown themselves body and soul into this chic rustic inn that commands a priceless view of the grandiose natural amphitheatre of the "Trou de Bozouls", a natural cirque hewn out of the limestone plateau. Both have a contagious enthusiasm for traditional farming methods and wines from small-scale winegrowers, as shown by a dish such as: house-smoked bacon, green beans, potatoes and herbs, Causses yoghurt.